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    Home » Recent Posts » Side Dishes

    Chili Garlic Roasted Carrots

    Published: May 18, 2021 · Updated: Sep 2, 2021 by Katy McAvoy

    I love when you share my recipes!

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    Chili Garlic Roasted Carrots

    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    These 4 ingredient Chili Garlic Roasted Carrots are an easy, delicious weeknight side dish where the oven does most of the work for you. 

    We tend to get stuck in a rut when it comes to carrots. Raw with dip? Check. Glazed with honey and butter for the holidays? Check. Tucked in with a Sunday pot roast? Check. 

    But past that, carrots become the forgotten vegetable. Honestly, when was the last time you made carrots in the middle of the week? 

    Chili Garlic Roasted Carrots

    Yet they’re naturally sweet and some of the longest lasting fresh produce there is! (Have you ever noticed how long a bag of carrots stays good in your fridge? Weeks!) 

    I don’t like sweet side dishes and steamed carrots bring back all kinds of bad elementary lunchroom memories. I needed a simple, go-to veggie recipe that would embrace the savory side of carrots with items I always have on hand. This is it! Make it even faster during the week by peeling and cutting your carrots during weekend meal prep. 

    What You Need

    • Large carrots (not baby carrots)
    • Olive oil
    • Chili powder
    • Garlic powder

    How to Make Chili Garlic Roasted Carrots

    Preheat oven to 400 degrees. 

    In a small bowl, whisk together olive oil, chili powder and garlic powder. 

    Olive oil and spiced mixed together

    Set aside. 

    Peel carrots and cut into 3-4 inch long pieces. 

    Sliced carrots

    Place carrots on a parchment lined baking sheet. 

    Drizzle oil and spice mixture over carrots and toss to coat. 

    Spread carrots out in an even layer. 

    Carrots spread out on a baking tray

    Roast for 15-20 minutes. 

    Remove carrots from the oven, flip them over, and put them back in the oven for another 10-15 minutes or until carrots tender. 

    Make a Quick Lemon Sauce 

    Roasted carrots are delicious on their own, or with a creamy dipping sauce.

    Roasted Carrots dipped in lemon sauce

    To make the sauce, mix 2 tablespoon sour cream or plain Greek yogurt with 1 teaspoon lemon juice and ⅛ teaspoon salt.

    You can drizzle it on top of the carrots before serving or serve alongside the roasted carrots. 

    FAQs for Chili Garlic Roasted Carrots

    What other kind of oil can I use?

    Swap avocado, grape seed, or canola oil for the olive oil, if desired.

    What kind of carrots should I use?

    While you can use baby carrots, I really recommend skipping those and buying the big carrots at the store. The kind you’d use for snowman noses. Those full sized carrots have so much more flavor than the baby ones and are completely worth the peeling/chopping effort.

    How can I make this dish sweet? 

    If you love sweet carrots, drizzle these with 1 teaspoon of honey when they’re fresh from the oven.

    Do I need to peel the carrots?

    You don’t have to peel the carrots before roasting them if you don’t want to! If you want to skip the peeling, just give the carrots a good scrub before you slice them up.

    How can I meal prep for this dish?

    Speed up your weeknight dinner by cutting up the carrots up to 5 days ahead of time. Peel, slice, and store in a container or zip top bag in the refrigerator, adding 1-2 tablespoon of water to your container. When you go to make the dish, pour out the water and toss the carrots around on some paper towel to remove any excess water before putting them on the baking tray. This also works great if you’re making these for a holiday gathering and want to get a little prep work out of the way.

    Do I have to use parchment paper?

    No, but your carrots are more likely to stick to the pan, so be prepared for that. You also may find that they brown faster without parchment paper, which means you'll need to keep an eye on them and adjust your cooking time as needed.

    Enjoy Roasted Carrots with...

    Slow Cooker Roast Chicken

    Easy Chili Garlic Roasted Carrots are delicious alongside Slow Cooker Roast Chicken.

    Print the Recipe

    Print

    Chili & Garlic Roasted Carrots

    Chili Garlic Roasted Carrots
    Print Recipe
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    Chili Garlic Roasted Carrots are an easy, delicious weeknight side dish where the oven does most of the work for you. 

    • Author: Katy McAvoy
    • Prep Time: 10 min
    • Cook Time: 35 min
    • Total Time: 45 min
    • Yield: 3 servings 1x
    • Category: Vegetables
    • Method: Oven
    • Cuisine: American

    Ingredients

    Scale
    • 5-6 large carrots
    • 1 Tbsp olive oil
    • ½ tsp chili powder
    • ½ tsp garlic powder

    Instructions

    Preheat oven to 400 degrees. 

    In a small bowl, whisk together olive oil, chili powder and garlic powder. 

    Set aside. 

    Peel carrots and cut into 3-4 inch long pieces. 

    Place carrots on a parchment lined baking sheet. 

    Drizzle oil and spice mixture over carrots and toss to coat. 

    Spread carrots out in an even layer. 

    Roast for 15-20 minutes. 

    Remove carrots from the oven, flip them over, and put them back in the oven for another 10-15 minutes  or until carrots tender. 

    Keywords: roasted carrots, oven roasted carrots, easy side dishes, garlic roasted carrots, roasted vegetables

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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    1. Melissa+Tower

      May 20, 2021 at 9:23 am

      Cant wait to make these. Carrots are my new fav! I see a dipping sauce... Do recommend ranch or sour cream for dipping?

      Reply
      • Katy McAvoy

        June 29, 2021 at 2:52 pm

        Definitely sour cream. The dipping sauce mentioned in the post is a quick sour cream mixture!

        Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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